Orange and Beetroot Jam...

Jam and Jelly making is so much fun. More over it is  home made and without any preservatives added. Only we should know the right time to remove it from the flame. If undercooked it will not set and if overcooked it might be then difficult to use it.

This jam can be used for applying on breads and also can be eaten with parathas and rotis. 

It is an experiment in my kitchen. 

Ingredients 

2 cups Orange juice (strained through a muslin cloth)

2 tbsp Lime juice 

1 cup of Water 

1 small Beetroot grated and excess juice squeezed out 

2 cups Sugar 

2 pinches of Salt 

Method 

In a heavy bottomed pot, add sugar, water, lime juice and salt. Stir and let the sugar dissolve on low flame. Add the orange juice. Stirring it occasionally let the orange juice simmer on low flame. Take a fine skimmer and keep clearing  the scum at the top. Also keep clearing the sides of the pot. Let the juice reduce and thickens up, add the grated beetroot and let it continue to simmer. To check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.

Bata Mashala diya Mangsher Jhol....

Mangsher Jhol is known to all Bengalis. It is cooked on all occasions. In earlier days and still in some household fresh spices are ground for the masala, but now a days mostly powdered spices have taken over. In this recipe in addition to the garam masala used in Bengali kitchen, I have used few more other spices as an experiment in my kitchen, This dish can be eaten with hot steamed rice or paratha or luchi. 

For the Bata Mashala / Wet Paste

Ingredients 

1 Onion chopped 

12 Garlic cloves 

1 medium Ginger piece 

1 medium Fresh Turmeric piece

12 Pepper corns

4 Cloves 

1 medium stick Cinnamon 

3 Green Cardomon 

4 Kabab Chini 

4 Dry Red Chillies

4 Dry Kashmiri Chillies

1 tsp Cumin seeds 

2 tsp Mustard seeds 

1 tsp Coriander seeds 

1/2 tsp Celery seeds (Optional)

Method 

Add all the above ingredients into a grinder and add little water. Grind all the ingredients into a fine paste. 

For the Mangsher Jhol / Mutton Curry 

Ingredients

1 kg Mutton Pieces 

2 Big Potatoes cut into big chunks

1 Onion sliced

2 Tomatoes chopped

2 Green Chillies slit 

2 Bay Leaves 

Salt to taste 

1 tsp Sugar 

1/2 cup Curd 

Bata Mashala / Wet Paste 

1/2 cup Mustard Oil 

Method 

Take a pressure cooker. Add mustard oil. Let it heat till the smoking point. Reduce the flame. Fry the potatoes till brown in colour. Remove it from the oil and keep it aside. In the same oil, add the onion, chillies and bay leaves. Fry the onions for a minute, add sugar and fry till light brown in colour. Add the mutton pieces, stir fry for 2 minutes. Add the bata mashala and salt. Stir and cook for 5 minutes. Add the curd. Stir and cook for 2 minutes. Add the tomatoes. Stir, cover and cook for 10 minutes on low flame. Remove the cover and add the potatoes. Stir and add 6 cups of water. Close the lid of pressure cooker. Give 4 whistles. Switch off the flame. Let all the pressure release. Serve it hot. 

Hotchpotch Sandwich Casserole

This scrumptious dish is excellent for breakfast or dinner time served with a hot bowl of soup. This is an experiment in my kitchen. Here I have not added fruits as I did not have any, but usually slices of pineapple or papaya or strawberry goes very well. You can add any vegetables with leftover keema or any types of cold cuts... I have used home made sweet potato whole wheat bread here. For eggetarian cooked soya keema or cooked rajma beans and paneer can go well with the other ingredients mentioned in the recipe...

Ingredients

1 Bread Loaf cut into medium slices

1 medium size Potato sliced and par boiled

2 Tomatoes sliced

2 Onions sliced

1 small size Zucchini sliced

6 Chicken Salami

1 Canned Tuna

3 Cheese sliced

1/2 cup Green Leafy purée ( Handful Coriander leaves + Spinach leaves + 3 Garlic cloves + Salt to taste )

3 Eggs

1/4 cup Butter melted

Method

Take a baking dish. Grease the base with butter. Arrange the bread slices at the base. Take the green leafy purée and mix it with the melted butter. In a bowl break the eggs and mix the green leafy mixture with eggs. Pour 1/2 of the green leafy and egg mixture on the bread slices. Arrange the sliced tomatoes, zucchini, onions, chicken salama and  potatoes in the baking dish one after the other. Spread the canned tuna over the vegetables. Arrange the cheese slices. Cover up the cheese slices with the bread slices. Pour the remaining mixture of green leafy purée and egg. Bake it for 20 minutes in a preheated oven at 180 degrees. Remove it from the oven and let it stand for 10 minutes before cutting and serving it.

Eggless Orange Caramel Pudding...

This dessert is made with pure orange juice. 

This is my variation of making this eggless pudding.Though eggless.. It taste awesome. 

For Caramelising the Sugar 

Ingredients 

3 tbsp Sugar 

2 tbsp Water 

1/2 tsp Butter 

Method 

Take a baking bowl. Grease the bowl  with butter. Heat sugar and water in pot and cook on low flame till it is golden brown. Pour this into a greased baking bowl and spread evenly. Keep it aside.

For the Pudding 

Ingredients 

1/2 cup Fresh Orange juice 

1 tsp Orange Candy Peel chopped into pieces

5 tbsp Condensed Milk 

1 1/2 cup full fat Milk 

1/2 tsp Vanilla essence 

2 tbsp Sugar or more as per your requirements 

2 tbsp Custard Powder 

1 1/2  tsp Veg Gelatine or Agar Agar powder 

Method 

Take a pot, add a cup of milk. On a low flame, let the  milk simmer. Add sugar, condensed milk and  vaniĺla essence. Stir and mix it. Take 1/4 cup milk,  mix the custard powder in it. Add the custard milk in the milk. Stir it continuously so that no lumps form. As it thickens, switch off the flame immediately. Keep on stirring till it cools down a bit. Heat the remaining milk, add the veg gelatine or agar  agar powder and mix it and let the powder dissolve in the milk, add this agar agar mixture into the custard milk. Stir it. Let the mixture cool down a bit. Add the orange juice and orange candy peel. Mix it. Pour the mixture in the caramelised bowl. Cover the bowl with a foil. Take a steamer. Add water. Place the tin into the steamer. Cover the steamer. Steam it for 30 minutes. Take the bowl out of the steamer. Let it chilli for an hour or more in the fridge.  To unmould it, very light heat the base of the baking bowl. Run a knife around the edges. Turn the pudding on a plate. Serve it.

The elegant cutlery I have used is from Awkenox.

Spicy Lasuni Papad Ka Paratha...

 Papad ka Paratha is an unique dish sold in Gali Paranthe Wali or Paranthe Wali Gali, a narrow street in Chandi Chowk of Purani Delhi; where different types of Parathas are sold. This paratha is made with Urid dal papad. The papad is fried and crushed and stuffed into a dough and then it rolled out into a disc and deep fried. 

I have made this paratha with a twist... 

I had some green garlic leaves growing in a pot. I ground the garlic leaves and used it in the stuffing along with the roasted crushed chilli papad and some more fresh garlic.  This gives a garlicy flavour to the dish. 

For the Suffing 

Ingredients 

4 roasted Chilli Papad 

4 Garlic cloves coarsely ground 

3 tbsp Green Garlic leaves paste 

1/2 tsp Chaat Masala 

1/2 tsp Dried Mango powder 

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder 

1/8 tsp Asafoetida powder 

1/4 tsp Turmeric powder 

Method 

Take a mixing bowl , crush the roasted papad. Add rest of the above ingredients and mix it well. 

To make the Paratha 

Ingredients 

Semi hard Dough made with 3 cups of Whole Wheat Flour 

Stuffing 

Ghee to shallow fry the Paratha

Method 

Take a big lemon size portion of the dough. Roll it into a ball. With the help of your fingers and thumb; make a deep hole in the centre. Add 2 tsp of the stuffing in the centre. Close the edges of the dough. Press the dough. Apply little ghee on the dough and roll it out in to a round disc. Heat a skillet. Place the disc on the skillet. Cook the paratha by pressing it. Pour 1 tbsp of ghee and cook it for a minute. Turn the paratha. Add another tbsp of ghee and cook it till golden bubbles appear on both the sides. Remove and serve it hot. 

Masaledar Omelette Sandwich....(Mumbaia Istyle)

Hungry kiya... Make this road side Mumbai Egg Toast Sandwich. Mumbai street food has it's own style. I tried imitating the style and innovating this sandwich. I am sure you will enjoy making it. It taste akdum jhakas (super duper) 😉

Ingredients 

4 pieces of Bread

1 Egg

1 tbsp Onion chopped 

1 Green Chilli chopped 

1 small size Potato boiled and sliced 

1 Tomato sliced 

Salt to taste 

1/2 tsp Sandwich Masala 

2  tbsp Green Chutney 

1 tbsp Tomato Ketchup 

1 sliced Cheese 

3 tbsp Butter or Ghee

Method

Break an egg in a mixing bowl. Add salt,  chopped onion and green chilli. Beat it well. 

Take a skillet. Add 2 tbsp melted butter or ghee. Let it heat up. Lower the flame. Pour and spread the beaten egg.  Place 2 pieces of bread on the Omelette. Let it cook for few seconds. Cut the Omelette from the centre and turn the bread. The Omelette will be facing upwards. Apply green chutney  on both the Omelette pieces. Place the potato slices and then the tomato slices on the chutney. Sprinkle some sandwich masala powder. Cut the sliced cheese into 4 parts. Place the cheese slices on the tomato slices. Take 2 pieces of bread and cover the sandwich. Press and toast the bread. Sprinkle some more butter or ghee on the bread. Turn the bread and toast it till it is brown on both the sides. Remove it from the skillet and cut it into triangle. Spread some more chutney and drizzle with tomato ketchup. Serve it hot. 

Sandwich Masala Powder

Ingredients

8 Cloves 

1 medium Cinnamon stick 

15 Pepper corn 

1 tsp Fennel seeds 

2 tsp Cumin seeds 

1 StarAnise 

1 tsp Black Salt 

2 tsp Rock Salt 

1 tsp Dried Mango powder 

Method

Roast the above ingredients except Rock Salt, Black Salt and Dried Mango powder. Let the spices cool down. Add all the ingredients in a grinder and grind it in to a powder. 

Baked Sautéed Achari Vegetables.....

This dish can be served as a side dish or a meal by itself. This dish is an Indo -Wester fusion dish. 

I have used Indian spices in the baked vegetable dish and given it a twist. This is an experiment in my kitchen. The cheese has well combined with the Indian spices. It gives a sharp taste of the achari spices as well as the creamy texture the cheese. Instead of using all purpose flour, I have used sattu. Do try it and experience it yourself. 

For the Spice powder 

Ingredients

1 tbsp Coriander seeds 

1/2 tsp Cumin seeds 

1/2 tsp Fennel seeds 

1/4 tsp Fenugreek seeds 

1/2 tsp Mustard seeds 

1/2 tsp Carom seeds 

1/4 tsp Asafoetida powder

8 Red Dry Chillies

Method 

Grind all the above ingredients in to a powder. This powder can be stored in a clean glass bottle and can be used to make pickles or any achari vegetables or meat. 

For the Sautéed Achari Vegetables

Ingredients 

8 Mushrooms cut into 4 pieces 

1 big size Onions cut into cubes 

1 Green Capsicum cut into cubes 

1 medium size Brinjal cut into medium size cubes 

1 small size Broccoli cut into small florets 

1 small size Carrot cut into thick strips 

1 mediumsize Sweet Potato cut into wedges 

8 Garlic cloves crushed 

1 tbsp AcharI Masala powder 

1/2 tsp Mustard powder 

1/2 tsp Chilli powder 

Salt to taste 

2 tbsp Mustard Oil 

Method 

Take a pan. Add oil. Let it heat. Add the garlic. Sauté it for few seconds. Add the sweet potato, carrot and onion. Sauté it. Cover and cook for 2 minutes, stirring it occasionally.  then add the brinjal, capsicum, broccoli and mushrooms. Stir fry the vegetables. Cover and continue to cook  till the vegetables are done. Add the salt, mustard powder and achari masala. Stir it. Switch off the flame. Keep it aside. 

For the Cheesy Sattu Sauce 

Ingredients 

1 cup Processed Cheese grated 

3 tbsp Sattu / Roasted Chickpea flour 

3 tbsp Butter 

1 cup Milk 

Salt to taste 

1/4 tsp coarsely ground Fennel seed powder 

1/2 tsp Mustard powder 

Method 

Take a pan and add butter. Let the butter melt. Add the Sattu and roast it for few seconds on low flame. Gradually add the milk... stirring it continuously. As the sauce thickens, add the cheese. Stir it for few seconds. Switch off the flame. Add salt, mustard powder and fennel seed powder. 

P. S. If the sauce has thickened up add 1/2 of milk and heat it up once more. 

To Assemble

Take a baking tray. Add the vegetables and pour the sauce from top. Sprinkle some more cheese from top and sprinkle with coarsely ground fennel powder. Bake it in a preheated oven for 15 minutes at 200 degrees celcius. Remove it and serve it hot. 

Paan Chocolate Cake Truffles..

If you are a paan lover, and want to enjoy dessert with an Indian touch, then this is an ideal Diwali sweets for you after a sumptuous meal. This is made with chocolate cake sponge and the ingredients of the paan are added into the cake crumbs. It is mixed and kneaded into a dough. The dough is then divided into small balls which are dipped into melted chocolate and garnished with sweet fennel balls. Just pop one and you will pop in another... Sinfully delicious..... 🎊✨🎉💥😃

To prepare Paan Chocolate Cake Balls

Ingredients 

15 small Betel leaves cut into pieces 

1 1/2 cup of Chocolate Cake crumbs

2 tbsp Gulkand 

3 tbsp Chocolate Ganache

1 tbsp Sugar coated Fennel seeds mukhwas 

1 tsp chopped Glazed Cherries 

1/2 Paan masala ( pinch of Nutmeg powder, pinch of Cinnamon powder, pinch of cloves powder , pinch of Cardamom  powder and pinch of fennel powder )

1 tbsp of each  dried Rose petals and Desiccated Coconut  ( I did not use )

Method 

Take a grinder, add the cake crumbs, chocolate ganache, gulkand and betel leaves. Grind it into a paste. 

Or 

Add the cake crumbs into a grinder and grind it into a finer crumbs. Remove it into a mixing bowl add the chopped betel leaves, gulkand and chocolate ganache and follow the rest of the process. 

Add the paan masala, chopped glazed cherries, sugar coated fennel seeds mukhwas, rose petals and desiccated coconut. Knead it into a dough. Make small balls from the dough.

To make the Truffles 

Ingredients 

1/4 packet of Pure Dark Chocolate 

2 tbsp Sugar coated Fennel seeds 

Paan Chocolate Cake Balls 

Method 

Melt the chocolate in the microwave and cool it down to room temperature. Dip a cake ball into the melted chocolate. Remove it and keep it on a chocolate / small cupcake liner or a parchment paper. Sprinkle some sugar coated fennel seeds. Repeat the same process. Refrigerate for 10 minutes. Serve it. 

Paan Bahar Sandesh....

I have betel plant growing wild in my balcony. I love the flavor of the betel leaves with gulkand and sweet fennel mukhwas. My experiment with Sandesh continues. I have infused betel leaves and gulkand with paneer. Have it at the end of a meal. As you eat it, first taste is of the sandesh and then the flavour of the paan.. 

Ingredients 

10 small size Betel Leaves finely chopped 

200 grams Paneer / Cottage cheese

3 tbsp Condensed Milk 

3 tbsp Dessicated Coconut 

2 tbsp Gulkand 

1 tbsp of Sweet Fennel Mukhwas 

1 tbsp of Sweet Mix Mukhwas

Few Cherries cut into pieces 

Method 

Take the paneer and blend it in a blender. Take a wok, add the paneer, Betel leaves, dessicated coconut, gulkand and condensed milk. Keep stirring it continuously and cook on low flame till all the ingredients combines together and forms a dough. To check, take a small portion of the dough and roll it with your fingers. Remove it from the wok and keep it on a plate. As it cools down a bit. Knead it for a minute and divide the dough into 8 equal portions. Mix the 2 types of sweet mukhwas together. Take a portion. Roll it into a ball and slightly flatten it. Create a dent in the centre. Fill up the centre with the mukhwas and add a cherry piece on top. 

Kesari Badam Bahar Sandesh Roll...

Sandesh is a sweet delicacy of Bengal. There are different types of Sandesh which are made with the key ingredient Chana / Cottage cheese. This recipe here is an experiment in my kitchen. The outer covering is made with cottage cheese while the inner roll is made with almond powder which is infused with saffron and saffron colour. You get 2 different taste which is the chana / cottage cheese taste from the outer covering and the kesari badam barfi taste from the inner roll and 2 put together the taste is divine. This sweet can be served to friends and family during festive season and since Diwali is next in line, do try it and have a joyous and sparkling Diwali.... 

For the Kesari Badam Bahar Barfi / Inner Roll

Ingredients 

100 grams Almond powder

2 tbsp Milk masala ( 1 tbsp Pistacho powder, 1 tbsp Almond powder, 1/4 tsp Cardomom powder, 2 pinch of Saffron crushed )

6 tbsp Sugar 

2 pinch of Saffron colour 

1/4 tsp Saffron 

1/4 cup Mava / Khoya 

6 tbsp Milk 

Method 

Take a non stick pan, add khoya, stir it continuously for 2 minutes on low flame. Add sugar and stirring it continuously, cook till the sugar dissolves. Add the almond powder, stir and cook for a minute, add 2 tbsp of milk and mix it. Add another 2 tbsp of milk, saffron, saffron colour and milk masala. Stir it and cook it for a minute. Add the remaining milk and cook it till it forms a soft dough. If required add a spoon or 2 of milk. To check, take a little portion and try to roll it. It should form a ball. Take it out, cover and keep it aside. 

For the Sandesh / Outer Roll 

Ingredients 

Home made Cottage cheese made from 1 1/2  litre Milk ( whey has to be completely drained out ) 

6 to 8 tbsp Sugar 

Method 

Mash the cottage cheese well. No lumps should remain. Take a non stick pan, add sugar, stir it on low flame for few seconds. Add the cottage cheese, keep stirring and cooking for 5 to 7 minutes till the sugar and cottage cheese combines well and starts to leave the sides of the pan. Remove it, cool the mixture a bit and add it in a grinder and pulse it 3 to 4 times. It will be come a smooth soft dough. 

To Assemble

Method 

Take a plastic sheet, put the cottage cheese dough on the sheet. Cover the dough with another plastic sheet. Roll the dough into a disc. Remove the top plastic sheet. Take the inner stuffing and shape it into a long cylindrical roll. Place the roll on the edge of the cottage cheese disc. With the help of the plastic sheet, start rolling the cottage cheese disc around the inner stuffing. It will become a cylindrical roll. Keep the roll in the fridge for an hour. Remove it and cut it into disc. Decorate it with edible sliver foil / chandi ka warq

 ( optional ). 

Desi Veggie Pizza Spoons.....

This is a delicious desi.. vedeshi.. bite size snack.. It can be served as starter too. The filling can be made with any vegetable like capsicum, onion, potato, mushroom, baby corn etc. Infact any type of filling can be added  like you can make cheesy pavbhaji spoon or keema spoon or dabeli spoon.. The choice is yours. I am sure children will love it.. Try it and you will love it too... 

For the Pizza Dough 

Ingredients 

500 grams Whole Wheat Flour

Salt to taste

1sachet Instant Yeast

1 tbsp Sugar

1 cup Lukewarm Water

2 tbsp Olive oil

Method

Take a mixing bowl. Mix flour, sugar and yeast. Add the salt. Mix it. Add water little at a time and knead the dough. Stop adding water as the soft dough is formed. Keep kneading the dough for 5 minutes. Add 1 tbsp oil and continue to knead for 5 minutes more. Stretch the dough and see. If the dough is stretchable then it is done. Take a bowl, add the dough and apply oil on it. Cover and let it rise. Meanwhile while make the filling. 

For Making the Desi Veggi Pizza Filling 

Ingredients 

1 Onion chopped 

3 Tomatoes chopped 

1 Capsicum chopped 

2 tbsp  Garlic cloves minced 

4 Mushrooms chopped 

1/4 cup Fresh Corns

( More vegetables like baby corn, red and yellow capsicum can be added )

1 tsp Sugar 

Salt to taste 

1/2 tsp Chilli powder 

1 tsp Kitchen King Masala powder or Curry Powder 

1/2 tsp Dried Basil Leaves

3 tbsp Olive oil or any vegetable oil 

Method 

Take a pan, add oil. Let it heat. Add the garlic and onion. Sauté it till it is light brown in colour. Add the chopped capsicum and corn. Stir and cook for 2 minutes. Add the tomatoes, sugar, salt, chilli powder, basil leaves, curry powder or kitchen king masala powder. Stir and cook for 2 minutes. Add the mushroom. Stir and cook further for 1 minute. Add 1/4 cup water. Stir, cover and cook for 5 minutes. The filling should not be liquid. It should be semi dry. Keep it to cool. 

For making the Pizza Spoon 

Ingredients 

Pizza Dough

Filling

1 cup Pizza Cheese grated or Mozzarella cheese and Cheddar cheese mix 

1 tbsp Olive oil 

Dried Oregano or Dry Italian Herbs to sprinkle 

Method 

Take the dough. Punch it and knead it for a minute. Make big lemon size balls. Grease the soup spoons. Take one dough ball. Roll it out in to long oval shape. Spread the dough out on the steel soup spoons. Press it well to aquire the desire shape of the spoon. Cut the excess dough out. Repeat it with the other remaining spoons. With the help of a fork, prick the dough. Let it rest for 10 minutes. Take some foil paper and make lime size balls out of it, place the foil balls below the handle of the spoon , this will give support to the spoons. Add a tbsp of the filling into each spoons. Sprinkle with cheese.  Bake it at 180 degrees celcius for 20 minutes or till the bread turns light brown in colour in a preheated oven. Remove it from the oven. Let it cool. Remove the edible spoons very gently and separate it from the steel spoons. Sprinkle dry oregano or Italian herbs and serve it hot.

Achari Sattu ki Puri...

Most of the time oil and the masala from the pickle remains back. This comes to me quite handy when I want to make a quick spicy dish. Just add some spoons of it to the vegetable or meat or fish and it gives a achari flavour to it. Today I have made Achari Sattu Ki Puri using this achar masala. This Puri is quite flavourful and can be eaten with a cup of tea or accompanied with some potato bhaji. 

Ingredients 

1 cup Sattu 

2 1/2  cups All Purpose Flour 

4 tbsp leftover Oil and Masala from any Achar / Pickle

1/2 tsp Carom seeds 

1/2 tsp Turmeric powder

Salt to taste 

Oil to deep fry the puris 

Method 

Take a mixing bowl. Add the Sattu, All purpose flour, salt, turmeric powder, carom seeds and 3 tbsp of left over achar masala. Mix all the ingredients together well. Add water little at a time to get a semi hard dough. Knead it well. Add the remaining achar masala, knead it for 2 minutes more. Cover and keep it aside for 15 minutes. Make lime size equal portions. Heat the oil for frying the puris. Take a portion, apply little oil on the rolling board. Roll out the dough in to round shape disc. Fry the puri until golden brown on both the sides. Remove it on an absorbent paper. Repeat the process with the remaining portions. Serve it hot with aloo tarkari. 

Eggless Chocolate Chips Banoffee Cheese Cake....

My daughter requested me to make a cheese cake.  I asked her that which flavour does she want. She showed me some bananas hanging on the banana stand. After thinking for some time... I thought why not Banoffee Cheese Cake with Chocolate Chips... A combination of cake and cheese on top. I prefer making it eggless. So I came up with this recipe and experimented it in my kitchen. Try it out and experience the taste yourself..😊😊

For the Chocolate Chips Banoffee Cake base

Ingredients 

2 ripe Bananas mashed 

1 1/2 cups All Purpose Flour 

1 tsp Baking powder 

1 tsp Soda bicarbonate 

3/4 cup Brown Sugar 

1/4 cup  Chocolate chips 

3/4 cup Butter 

1 tsp Vanilla Essence 

1 tbsp Coffee powder mixed in 1/4 cup Water 

1/4 cup Curd 

3/4  cup Milk 

Method 

Mix all purpose flour, baking powder and soda bicarbonate together in a bowl. Take another bowl. Beat the butter and the brown sugar together till it is fluffy. Add the essence and the curd. Beat it well. Add the coffee. Beat it again. Add half of the flour and half of the milk. Beat it. Add the rest of the milk and flour. Beat it. Add the banana  and chocolate chops, mix it. It has to be dropping consistency. Take a 8 inch spring form pan. Grease it. Pour the batter. Bake it at 180 degrees celcius for 30 minutes. To check, insert a tooth pick, it should come out clean. Take it out from the oven, cool the cake before making the cheese cake.

P.S. The batter will look curdle... but don't worry. 

If you don't want cheese cake, you can just follow the cake recipe and make just the cake. 

For the Eggless Chocolate Chips Banoffee Cheese Cake 

Ingredients 

1 Chocolate Chips Banoffee Cake base

250 grams / 1 cup  Cream Cheese 

2 tbsp Curd

1/3 cup Thick Cream

1 tsp Lime juice 

1/2 tsp of Vanilla Essence 

1 tsp Vegetable Gelatine or Agar Agar powder 

 6 tbsp of Hot Water 

1/3 cup Sugar

3 tbsp Chocolate Chips 

1 tbsp Chocolate Chips for garnishing 

1 small bowl of Chocolate Ganache and a nozzle of your choice..

1/4 tsp Salt 

Method 

Beat all the above ingredients except cream, chocolate chips and veg gelatine in a mixing bowl. Add hot water to the gelatine powder and dissolve the gelatine. Add the cream and veg gelatine beat it again. Add 3 tbsp chocolate chips and mix it. Press the cake lightly with a flat surface. Pour the batter on the cake, sprinkle 1 tbsp chocolate chips on the top of cream cheese. Cover the mould with a foil paper. Keep it in the refrigerator for 6 to 8 hours. Unmold it and decorate it with chocolate ganache.

P. S. If you are in a hurry then keep it in the chiller for 3 hours and the unmould it. 

Pomfret Tikka Masala Fry....

This dish can be eaten as starter or side dish. I have made this dish with my easy peasy homemade tikka masala powder. It is spicy and mouthwatering. Sprinkle with chat masala. Serve it hot with salad and lime.

Marinate the Fish - Stage 1

Ingredients

2 Big or Medium Size whole Pomfrets clean and slited sideways.

1 Lime

Salt to taste

Method

Marinate the fish with lime juice and salt for an hour.

Marinate the Fish  - Stage 2

Ingredients

Pomfrets

3 tbsp  Tikki Masala powder

Method

Apply the masala powder on the fish properly and let it marinate for 4 hours or more. 

For Frying the Fish

Ingredients

Marinated Fish

1/4 cup Rice Flour

Oil to deep fry the fish

Salad and lime to garnish...

Sprinkle of Chat masala

Method

Coat the fish lightly in rice flour and deep fry it in hot oil till cooked and crispy. Sprinkle with chat masala. Serve it hot with salad and lime.

Quick Homemade Tikka Masala Powder 

Ingredients 

1/4 tsp Coriander powder 

1/4 tsp Cumin powder 

1/2 tsp Garlic powder 

1/4 tsp Ginger powder 

1/2 tsp Onion powder 

1/2 tsp Chilli powder 

1 tsp Kashmiri Chilli powder 

1/4 tsp White Pepper powder 

1/2 tsp Garam Masala powder 

1/4 tsp Salt 

1 tsp Corn flour 

Method 

Add all the above ingredients in a grinder and grind it together, so that all the above ingredients blend well together.